BKNG 280 - Commercial and Production Baking

Credit Hours: 6
Lecture Hours: 1
Laboratory Hours: 15

Prerequisite(s): CULN 120 and CULN 125 or BKNG 110 and BKNG 115 and BKNG 200 or BKNG 120 and BKNG 125

Restriction(s): None

Corequisite(s): None

This course will give students real-world, hands-on commercial and production baking experience. Students will provide finished and partially-finished dessert items to various campus outlet locations on a weekly basis, fulfilling orders including delivery and completing a purchase order loop. A 40 hour internship at a campus location will also be included.

Student Learning Outcomes of the Course:

Determine price points for wholesale and retail bakeshop items.
Review and apply accepted standards of bakeshop operations.
Collaborate on, develop, price and merchandise a product.
Produce quantity baked goods.
Exhibit exemplary Customer service skills.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior